Appears in Cook's Country December/January 2009, Cook's Country TV
Originally made to order in restaurants, Delmonico Potatoes often turn heavy and gluey when cooked for a crowd at home. We set out to rethink this American classic.
WHY THIS RECIPE WORKS
After trying boiled, finely shredded potatoes in our Delmonico Potatoes recipe, we opted for more manageable cubes, which held their texture better in the casserole. To assemble our Delmonico Potatoes we sautéed onions and garlic, added cre...